Monday, December 10, 2018

Mountain States Coffee Roasters: High Elevations, Classic Coffees

In 2017, Coffee Review began exploring the vibrant roasting scenes in various regions of the U.S., beginning with last year’s popular tasting report on coffees of the American Southwest. This year...

“Big-Bean” Coffee Varieties: Novelty, Scarcity, and Atypical Sensory Pleasures

Among the hundreds of coffees we review each year at Coffee Review, a very small percentage represent what we’ve come to affectionately call “big-bean” varieties, coffee from tree varieties that produce...

Blending Coffees: Craft, Intuition and Thematic Riffs

Blending any two or more things together is a curious and complex act. In winemaking, grapes are often blended to combine extremes in character while simultaneously softening each. Foods may be...

Value Coffees: Searching for the Exceptional at Everyday Prices

At Coffee Review, we often feel conflicting impulses and pressures in regard to coffee retail prices. On one hand, we feel strongly that high retail prices are essential to support producers as...

Women in Coffee: Why It Matters That “She’s the Roaster”

Last summer, we began our exploration of women’s roles in the complex coffee supply chain by looking at the work of farmers—women who work in coffee production as pickers, managers, members...

Coffees from Brazil: Chocolate, Simplicity and Some Surprises

For more than 150 years, Brazil has produced more coffee than any other country in the world. Coffee prices worldwide fall and rise on the slightest whisper of good news or...

African Great Lakes Coffees: Burundi, Rwanda, Uganda, Congo, Tanzania

The countries whose coffee regions nestle around the Great Lakes of Central Africa—Rwanda, Burundi, and key growing areas of Uganda, Tanzania, and the Democratic Republic of the Congo—make appearances in the...

Cold-Brewed Black Coffees: Quality in a Can?

As we sweat our way into summer 2018, enjoying coffee chilled on ice is peaking as the latest specialty coffee trend. Espresso, of course, has long appeared in various cold-blended café...

Natural-Process Espressos: Fruit and Chocolate Exalted

I recently led a tasting of fine coffees at a consumer event. Only one of these coffees was natural-processed, i.e., had been prepared at the mill by drying the coffee seeds...

The New (and Old) Instant Coffees: Convenience Aspires to Quality

It sounds easy enough. Brew the coffee, take out the water, keep the stuff that’s left, package it, and let the consumer put the water back in later. Coffee … instantly....